You know feta, right? It’s everywhere! We recently saw some feta- a classically greek-style cheese- sold under the label of a massive French cheese company, made in Wisconsin! Needless to say, a lot of feta is mass-produced, which might be fine for the salad bar at Papa Caesars, but what we’re looking for is the good stuff! Green Dirt Farm uses their farmstead (animals they raise themselves) sheep’s milk to produce firm, crumbly blocks of feta that get brined (a technique documented back in 160BC, but is likely much older than that!) until the cheese has the sea salty salinity we know and love.

1/2 lb cryo-pack

Tastes like:

• Sheep’s Milk Yogurt

• Saltwater

The Brass Tacks:

• Green Dirt Farm - Weston, MO

• Fresh Cheese

• Pasteurized Sheep

• Animal Rennet

• Farmstead Operation with the addition of milk from neighboring farms

• Season: Year Round